Public Catering

General review of the issue  High gas contamination of food production zones, odours, quick spoilage of finished goods, bacterial and moldy contamination of premises and equipment, possibility of infectivity in places of people’s concourse.
Examples, cases and problems High concentration of lacrimatory and cancerogenic smokes in exhaust ventilation, mass poisonings and contagion with infected products, mass spoilage of finished goods.
Traditional solutions Increase of ventilation capacity, premises’ volume, installation of filters and odour traps, increase of cleanser and disinfectant consumption.
Our solutions Compact installations for ventilating emission cleaning, ozone-air mixture generators, ozone sterilizers for production equipment, air sterilization in halls and warehouses.
Other items